Quality criteria, expiration period and marketing loss estimations of pre-treated and cold stored mullet fish.
| Autor: | Ibrahim M. Hassan, Mohamed F. Khallaf, Laila E. Abd-Al Fattah, Nessrien M. Yasin |
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| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 1999 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 50, Iss 3, Pp 208-217 (1999) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.1999.v50.i3.658 |
| Popis: | Monitoring of protein breakdown products and lipid autoxidation in farmed mullet fish as a function of a proposed treatments prior to chilling process at 3 °C ± 1 was carried out. Furthermore, sensory evaluation of three investigated treatments, whole mullet fish (RM)-eviscerated and soaked in distilled water (WSRM)-eviscerated and soaked in a solution containing 5% K-sorbate + 5% Na4P2O7 + 2% Na-citrate + 0.2% ascorbic acid (SSRM), were followed during chilling storage. Estimation of the predicted length of cold storage period as well as the marketing losses of the marketable mullet fish was also elucidated. The marketing losses of mullet fish at whole or retail market levels were also estimated by using a pre-tested questionnaire. Total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) increased concomitantly during cold storage of differently treated mullet fish. Moreover, lipid oxidation and hydrolysis products were followed by determining peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and ratio of absorbance (A400/A450) as well as acid value (AV) and free volatile fatty acids (FVFA). Mostly, these parameters show upward trend with different rates depending on the applied treatment. Soaking treatment greatly retarded fish spoilage during cold storage. As regards, SSRM samples withstand spoilage up to about 15 days compared to only 8 and 9 days for both RM and WSRM samples, respectively. |
| Databáze: | Directory of Open Access Journals |
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